The {Page-Turner-Cookbook}
featuring
lemon
88 recipes
Andalouse sauce
Apricot tart
Avgolemono - Greek egg lemon chicken soup
Avocado Sashimi
Baked salmon fillets
Beef satay
Blueberry basic pie filling
Blueberry corn muffins
Carpaccio of marinated salmon
Champagne sorbet
Chantilly mayonnaise
Citrus kosho - japanese citrus chili paste
Cocktail sauce
Creamy lemon custards
Endives meuniere
Fillets of salmon with roasted garlic
Fish and chips
Fish Fillet Parcels with Sun-dried tomatoes
Fluffy strawberry sherbet
Fresh ricotta
Fruit sorbet
Grand marnier orange mousse
Grilled honey-thyme chicken and potatoes
Hollandaise sauce
Honey-hoisin grilled lamb chops
Kale salad
Kale tabbouleh
Kiwi sorbet
Lemon and lime squares with pistachio crust
Lemon bars
Lemon cheese cake
Lemon chicken breast
Lemon chicken cutlets
Lemon cream tart
Lemon curd
Lemon custard
Lemon custard squares
Lemon krumkake
Lemon meringue bites
Lemon meringue ice cream pie
Lemon meringue pie
Lemon mousse
Lemon or lime mousse
Lemon pound cake
Lemon pound cake loaf
Lemon pudding cake
Lemon rhubarb mousse
Lemon shortbread coconut squares
Lemon shortbread cookies
Lemon snow pudding
Lemon sorbet
Lemon sorbet in lemon shells
Lemon soufflé glacé
Lemon souffles with macademia nut sauce
Lemon squares
Lemon squares
Lemon tart #1
Lemon tart #2
Lemon tart with walnut crust
Lemon trifle
Lemon yummy dessert
Lemon- honey jello
Lemony lemon pound cake
Luscious lemon mousse and passion
Mango sorbet
Mascarpone cheesecake
Mayonnaise sauce
Orzo salad with lemon and herb
Oven barbecued chicken
Pan-smoked salmon
Panko-crusted salmon
Pears vigneronne
Plum raspberry sorbet
Pompano meuniere
Rillettes of salmon
Smoked salmon and lobster Lorne cottage
Smoked salmon mousse
Smoked salmon salad
Smoked salmon spread with capers
Snow ball champagne cocktail
Sorbet doudou maracudja
Sparkling lemon cream
Spicy peanut chicken
Strawberry-blueberry jam
The palm tree
Toffeed pears
Watermelon sorbet
Wild blueberry preserves
Andalouse sauce
Apricot tart
Avgolemono - Greek egg lemon chicken soup
Avocado Sashimi
Baked salmon fillets
Beef satay
Blueberry basic pie filling
Blueberry corn muffins
Carpaccio of marinated salmon
Champagne sorbet
Chantilly mayonnaise
Citrus kosho - japanese citrus chili paste
Cocktail sauce
Creamy lemon custards
Endives meuniere
Fillets of salmon with roasted garlic
Fish and chips
Fish Fillet Parcels with Sun-dried tomatoes
Fluffy strawberry sherbet
Fresh ricotta
Fruit sorbet
Grand marnier orange mousse
Grilled honey-thyme chicken and potatoes
Hollandaise sauce
Honey-hoisin grilled lamb chops
Kale salad
Kale tabbouleh
Kiwi sorbet
Lemon and lime squares with pistachio crust
Lemon bars
Lemon cheese cake
Lemon chicken breast
Lemon chicken cutlets
Lemon cream tart
Lemon curd
Lemon custard
Lemon custard squares
Lemon krumkake
Lemon meringue bites
Lemon meringue ice cream pie
Lemon meringue pie
Lemon mousse
Lemon or lime mousse
Lemon pound cake
Lemon pound cake loaf
Lemon pudding cake
Lemon rhubarb mousse
Lemon shortbread coconut squares
Lemon shortbread cookies
Lemon snow pudding
Lemon sorbet
Lemon sorbet in lemon shells
Lemon soufflé glacé
Lemon souffles with macademia nut sauce
Lemon squares
Lemon squares
Lemon tart #1
Lemon tart #2
Lemon tart with walnut crust
Lemon trifle
Lemon yummy dessert
Lemon- honey jello
Lemony lemon pound cake
Luscious lemon mousse and passion
Mango sorbet
Mascarpone cheesecake
Mayonnaise sauce
Orzo salad with lemon and herb
Oven barbecued chicken
Pan-smoked salmon
Panko-crusted salmon
Pears vigneronne
Plum raspberry sorbet
Pompano meuniere
Rillettes of salmon
Smoked salmon and lobster Lorne cottage
Smoked salmon mousse
Smoked salmon salad
Smoked salmon spread with capers
Snow ball champagne cocktail
Sorbet doudou maracudja
Sparkling lemon cream
Spicy peanut chicken
Strawberry-blueberry jam
The palm tree
Toffeed pears
Watermelon sorbet
Wild blueberry preserves
Andalouse sauce 
Serves: 6
Preparation time: 5 minutes
3 tablespoons tomato paste
2 tablespoons diced red pimentos
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
Andalouse sauce
Preparation:
Combine all ingredients. Mix well.
This sauce goes well with all meats and poultry.
Apricot tart
Serves: 8
Preparation time: 30 minutes
Cooking time:35 minutes
1 recipe never fail pie crust
8 firm but ripe apricots(about 1 1/2 pounds), pitted and cut into sixths
1/4 cup plus 1 tablespoon sugar, plus more for sprinkling
1 1/2 tablespoons cornstarch
Pinch of salt
1 teaspoon freshly squeezed lemon juice
Zest of 1/2 lemon
1 tablespoon heavy cream
Apricot tart
Preparation:
Preheat oven to 425 degrees.
Roll dough out into one 12-inch circle, and drape over tart pan that has removable bottoms.
In a medium bowl, toss apricots together with sugar, cornstarch, salt, lemon juice, zest and cream. Spoon apricot mixture in tart pans. Spread out evenly. sprinkle with sugar.
Place tart on a baking sheet and bake for 15 minutes; lower oven temperature to 375°.
Continue to bake until tart is evenly browned and apricots are bubbling, about 25 minutes more. Transfer tart from baking sheet to a cooling rack, and cool completely. Serve warm or at room temperature.
Avgolemono - Greek egg lemon chicken soup
Serves: 4
Preparation time: 10 minutes
Cooking time:10 minutes
2 cups diced cooked chicken
1 tablespoon fresh lemon juice
1/4 teaspoon lemon zest
1/2 cup brown rice (cooked)
4 egg yolks, slightly beaten
black pepper, fresh ground
nutmeg, ground
Avgolemono - Greek egg lemon chicken soup
Preparation:
Heat stock in 2 qt. saucepan until it is steaming.
In separate bowl, whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock Stir in lemon juice and zest. Add rice, chicken and heat gently, stirring occasionally, until steaming, 3-5 minutes.
Pour into serving bowls and sprinkle with pepper and nutmeg if desired.
Avocado Sashimi
Serves: 2
Preparation time: 10 minutes
1/2 fresh lemon
shichimi togarashi
wasabi paste
soy sauce
Avocado Sashimi
Preparation:
Peel the avocado and cut into slices.
Squeeze lemon juice over the slices. Sprinkle with shichimi togarashi and serve with wasabi and soy sauce.
Baked salmon fillets
Serves: 4
Preparation time: 15 minutes
Cooking time:15 minutes
2 tablespoons lemon juice
1 1/2 tablespoons chopped chives
2 teaspoons grainy Dijon mustard
1 teaspoon grated lemon peel
to taste salt and pepper
4 6-ounce salmon fillets, boned
Baked salmon fillets
Preparation:
Preheat oven to 400 degrees. In a small bowl, mix butter, half of the lemon juice, chopped chives, mustard, lemon peel, salt and pepper until well blended.
Line a baking sheet with foil. Rub one tablespoon of mustard-chive butter over foil. Place fillets skin side down on foil and spoon about one teaspoon of lemon juice on each fillet. Season with salt and pepper.
Top each fillet with one tablespoon of mustard-chive butter. Bake for 12 to 15 minutes.
PRESENTATION
Using a slotted spatula, place the fish fillets in the center of warm plates. Spoon the chive-butter sauce over. Serve hot.
Beef satay
Serves: 4
Preparation time: 25 minutes
Cooking time:20 minutes
3 2-inch pieces lemon grass
1 piece lemon rind
1/2 cup finely chopped onion
2 tablespoons soy sauce, preferably ketjap manis, a sweet soy sauce
2 tablespoons vegetable oil
1/2 teaspoon shrimp paste (optional)
1/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
To taste salt
1/2 teaspoon sugar
PEANUT SAUCE FOR SATAYS
2 tablespoons corn or peanut oil
1 teaspoon minced garlic
1 tablespoons finely chopped onion
1/2 teaspoon dried crushed red pepper flakes
1 tablespoon grated ginger
1/4 teaspoon shrimp paste
3 tablespoons tamarind liquid
1 1/2 tablespoons sugar
1 cup peanut butter
1 tablespoon lemon or lime juice
1 1/4 cups boiling water
Beef satay
Preparation:
Cut the steak into one-inch cubes and put them in a mixing bowl. Add the lemon grass and lemon rind. Put the onion, soy sauce, oil, shrimp paste, cumin, coriander, turmeric, salt and sugar in the container of a food processor or blender, and blend to a fine paste.
Pour this over the meat and blend well. Let stand one hour. Light and heat the grill.
Arrange equal portions of the meat on each of eight wooden skewers that have been pre soaked in cold water. Place the meat on the grill and cook about two minutes.
Turn and cook about two minutes on the other side. Serve with peanut sauce.
The sauce:
Heat the oil in a saucepan, and add the garlic and onion. Cook stirring over low heat for 2 to 3 minutes.
Add the pepper flakes. Ginger, shrimp paste, tamarind liquid, sugar, peanut butter, and lemon or lime.
Whisk in the boiling water. When blended, remove from heat.
If the sauce starts to curdle, add a little more water.
Blueberry basic pie filling
Serves: 8
Preparation time: 15 minutes
Cooking time:35 minutes
1 cup sugar
1/3 cup cornstarch
1/4 cup lemon juice
Blueberry basic pie filling
Preparation:
Mix blueberries, sugar and lemon juice in a heavy saucepan.
Bring to boil, stirring frequently. Mix cornstarch with enough water to make a paste. Pour into the berry mixture, stirring constantly until thick. Cool.
The mixture can be cooled and stored orpPour into unbaked pie shell and bake at 400 degrees for about 35 minutes or until crust is golden.
Blueberry corn muffins
Serves: 12
Preparation time:15 minutes
Cooking time:20 minutes
1 cup cornmeal
1 tablespoon double-acting baking powder
1 teaspoon salt
4 ounces unsalted butter
1 egg
1/3 cup honey
1/3 cup sugar
3/4 cup milk
2 cups blueberries
Blueberry corn muffins
Preparation:
Preheat oven to 400 degrees.
In a mixing bowl, combine flour, cornmeal, baking powder and salt. Set aside.
In an electric mixer, whisk together the butter, egg, sugar, honey and milk.
Stir together these two mixtures and carefully fold in the blueberries. Spoon the batter in a greased 12-muffin tins.
Bake the muffins for 15 to 20 minutes or until golden. Remove muffins from cups while hot.
Carpaccio of marinated salmon
Serves: 6
Preparation time: 30 minutes
5 tablespoons green peppercorns, chopped
2 tablespoons lemon juice
to taste, salt
5 tablespoons olive oil
1 large sweet red pepper
2 large tomatoes
6 sprigs fresh parsley
12 slices toasted french bread
Carpaccio of marinated salmon
Preparation:
When serving raw fish, you must buy extra-fresh fish of the highest quality and serve it the same day. Bone and skin the salmon fillet. Cut into 6 equal slices.
Lay an 11-inch square sheet of plastic wrap flat on a working surface. Place one slice of salmon in the middle and cover with a second 11-inch square of plastic.
Gently flatten the salmon with a meat pounder, mallet, or a heavy skillet into a disk about 5 to 6 inches in diameter, shaping it as round and thin as possible. Repeat the same process with the other 5 pieces of salmon.
Stack the 6 wrapped salmon disks on a plate and refrigerate until needed.
In a cup, mix the green peppercorns, lemon juice, salt, and oil. Set the carpaccio dressing aside. Preheat broiler.
Split the red peppers in halves; remove seeds. Place the red pepper halves on an oiled baking sheet and broil until skin becomes dark, about 10 minutes. Remove from heat and let cool.
Peel the blackened skin off under cold water. Pat dry with paper towel, cut into matchsticks, and set aside.
Dip the tomatoes in boiling water for 8 to 10 seconds, transfer to cold water for a minute. Peel the tomatoes, split in halves, squeeze the seeds out. Cut tomato pieces into 1/4-inch dices, and set aside.
Remove the wrapped salmon slices from the refrigerator. Discard the top layer of plastic from each salmon disk and place salmon side down on a cold serving plate. Discard the remaining sheet of plastic. Repeat the same process with the remaining salmon disks.
PRESENTATION
Drizzle the carpaccio dressing equally over each salmon disk. Garnish each plate with the red pepper strips, diced tomatoes, and parsley sprigs.
Serve with toasted french bread.
Note: Another variation is to serve the salmon carpaccio with a gazpacho salad or a tabouleh salad.
Champagne sorbet
Serves: 10
Preparation time: 30 minutes
Cooking time:10 minutes
1 pound sugar
2 ounces lemon juice
For meringue:
4 ounces sugar
1/4 cup water
4 egg whites
6 ounces champagne
Champagne sorbet
Preparation:
In a medium saucepan, combine the water, sugar, and lemon juice. Bring to boil. Cool in a mixing bowl. Freeze in an ice cream maker. When almost set, spoon in the meringue, (see recipe below) and 3 ounces of Champagne, and continue churning in the ice cream maker until creamy and set.
Meringue:
Boil water and sugar to a temperature of 230 F to 240 F.
Beat egg whites in an electric mixing bowl until medium firm. Slowly, add the hot sugar while continuing to beat the whites, and beat until cool.
Serve in chilled champagne glasses. Pour remaining Champagne over sorbet.
Chantilly mayonnaise
Preparation time: 5 minutes
1 tablespoon lemon juice
1 teaspoon hot pepper sauce
1/2 cup whipped cream
Chantilly mayonnaise
Preparation:
Season mayonnaise with lemon juice, hot pepper sauce, and salt to taste.
Fold in whipped cream.
Good with asparagus, artichokes, and cucumbers.
Citrus kosho - japanese citrus chili paste
Serves: 8
Preparation time:20 minutes
1 lime
1 small grapefruit
1 small orange
2 stalks lemongrass
2 serrano or jalapeňo chilis
1 tablespoon fine grained salt
Citrus kosho - japanese citrus chili paste
Preparation:
Zest the lemons, limes, along with the grapefruit and orange into a medium bowl. Remove the fibrous outer layers and tops and bottoms from the lemongrass, leaving the tender center of the stalk. Finely chop the center of the stalk and add to the bowl. Finely slice the chili, and add it, seeds and all, to the bowl.
Transfer the ingredients to a mortar, add the salt, and pound with a pestle until everything combines into a rough paste (alternatively, blend in a food processor or blender into a fine paste). Juice one half of a lemon and one half of a lime and add the juice to the paste and stir.
Place in a glass jar, cover, and let ferment a few days at room temperature. Store in refrigerator.
Will keep in the refrigerator for about a month.
Cocktail sauce
Preparation time: 5 minutes
1/2 cup chili sauce
1 tablespoon ketchup
1 teaspoon Worcestershire
1 tablespoon lemon juice
1/4 teaspoon seasoned salt
1/4 teaspoon paprika
Cocktail sauce
Preparation:
Blend all ingredients until smooth. Serve with cold seafood.
Creamy lemon custards
Serves: 6
Preparation time: 15 minutes
Cooking time:20 minutes
2 large eggs
2 egg yolks
1/2 cup lemon juice
1 teaspoon grated lemon rind
1 cup heavy cream or light cream
raspberries (optional)
Creamy lemon custards
Preparation:
Preheat oven to 350 degrees. Select a roasting pan to fit six 1/2-cup ramekin or custard cups.
In medium bowl, whisk sugar and eggs until a creamy texture appears.
Mix in lemon juice, lemon rind and cream . Set aside.
Divide lemon custard evenly among the five ramekins or custard cups. Pour hot water into roasting pan to come half way up sides of custards.
Bake for about 20 minutes or until set.
Remove custards from pan. Allow to cool slightly. Cover each custard with plastic wrap. Chill until ready to serve.
As an option, garnish with raspberries before serving.
Endives meuniere
Serves: 4
Preparation time: 30 minutes
Cooking time:40 minutes
3 tablespoons freshly squeezed lemon juice
2 tablespoons sugar
Sea salt and freshly ground white pepper to taste
2 tablespoons butter
Endives meuniere
Preparation:
Rinse and dry the endives, and remove any leaves that have darkened. Trim the ends slightly and using a small knife.
Bring a large pot of salted water to a boil. Add the lemon juice, 1 tablespoon of the sugar, and the endives, and cook until soft, about 30 minutes.
Drain thoroughly and place in a single layer on a platter. Sprinkle with 1 tablespoon sugar, salt, and pepper, and set aside until cool enough to handle. (The recipe may be prepared to this point several hours in advance. Cover until needed.)
With your hands, gently but firmly squeeze each endive to extract the liquid.
In a large skillet, melt the butter over moderately high heat. Add the endives in a single later and brown evenly on each side, about 3 minutes per side. Remove and drain well.
Transfer the endives to a warmed serving bowl and season to taste with salt and pepper. Serve immediately.
Fillets of salmon with roasted garlic
Serves: 8
Preparation time:15 minutes
Cooking time:50 minutes
1/2 cup olive oil
3 tablespoons butter
8 6-ounce salmon fillets
4 teaspoons lemon juice
4 teaspoons fresh rosemary, chopped
Fillets of salmon with roasted garlic
Preparation:
Preheat oven to 400 degrees.
Place garlic in a ramekin dish. Pour enough oil to cover. Wrap in double thickness of foil. Bake until very tender, about 35 minutes.
Using a slotted spoon, transfer garlic and 1 tablespoon of oil to a small bowl. Squeeze garlic cloves out of heads of garlic. Place cloves and oil in a food processor. Add butter and purée. Season with salt and pepper.
Arrange salmon fillets on a baking sheet. Season with salt and pepper. Sprinkle each with lemon juice and spread 1 tablespoon of garlic butter purée over each.
Bake uncovered about 15 minutes. Sprinkle with rosemary.
Fish and chips
Serves: 6
Preparation time: 30 minutes
Cooking time:20 minutes
1/2 teaspoon salt
1 recipe batter for fish (recipe below)
2 pounds baking potatoes
6 lemon wedges
oil for frying
BATTER FOR FISH
1/2 cup flour
1/2 cup pancake flour
1/2 cup cornstarch
2 tablespoons baking powder
1 egg
1 cup water
Fish and chips
Preparation:
Cod can be substituted with other white firm skinless, and boneless fish.
Cut fish into 5 oz. (140 g) pieces. Wash under cold water and dry. Season with salt. Coat in the cold batter.
Deep fry at 360 F. (190 C) for 4 to 5 minutes. Arrange on a warm dish lined with a napkin.
Serve with chips and lemon pieces, or the traditional malt vinegar.
(The chips are actually large French fried potatoes, made with the baking potatoes, and deep fried.
BATTER FOR FISH
In a large mixing bowl, combine all dry ingredients. Beat egg and water. Blend in dry ingredients until smooth.
Fish Fillet Parcels with Sun-dried tomatoes
Serves: 4
Preparation time: 15 minutes
Cooking time:20 minutes
1 tbsp extra-virgin olive oil
1 tsp grated lemon rind
2 tsp lemon juice
1/4 tsp salt
1/4 tsp pepper
2 tbsp drained oil-packed sun-dried tomatoes, thinly sliced
2 tbsp chopped black olives
2 tbsp rinsed capers
4 fresh thyme sprigs
Fish Fillet Parcels with Sun-dried tomatoes
Preparation:
The fish can be enclosed in parchment paper or foil.
Preheat oven to 400 F.
Cut four sheets of heavy-duty foil or parchment paper in 6 to 8 inches long; arrange fish in single layer in center. Brush fish with half of the oil; turn.
In small bowl, whisk together lemon rind and juice, salt, pepper and remaining oil; brush over fish. Sprinkle with tomatoes, olives, capers and thyme.
Double-fold sides then ends to seal, leaving room in package for steam.
Place, seam side up, in oven; cook until fish flakes easily when tested, about 15 minutes.
Fluffy strawberry sherbet
Serves: 8
Preparation time: 1 hour
Cooking time:10 minutes
3/4 cup sugar
3 egg whites
3 cups strawberries
1 tablespoon lemon juice
Fluffy strawberry sherbet
Preparation:
Combine the water and sugar in a saucepan. Dissolve the sugar over medium heat. Boil the sugar until it reaches the soft ball stage, 238 degree F. To test without a thermometer, put a drop of syrup in cold water. If it forms a soft ball, the syrup is ready.
While making the syrup, beat the egg whites in a metal bowl, until they begin to foam.
Slowly pour in the hot syrup and continue beating for about 10 minutes or until mixture is cool.
Clean the strawberries, hull and puree them with the lemon juice. Gently fold in the egg white mixture then pour in an ice cream maker and freeze until creamy.
Fresh ricotta
Serves: 8
Preparation time: 30 minutes
Cooking time:10 minutes
1 cup 35 per cent cream
½ tsp salt
3 tbsp freshly squeezed lemon juice
Crusty bread
Extra-virgin olive oil
Fresh ricotta
Preparation:
1. Stir milk, cream and salt in a large saucepan. Bring to a simmer over medium-high heat, stirring occasionally to avoid scorching. This will take about 10 minutes. Remove from heat. Stir in lemon juice. Let stand, without stirring, for 5 to 8 minutes until mixture separates.
2. Line a colander with 5 layers of cheesecloth. Place lined colander over a bowl so excess liquid can drain. Pour mixture into lined colander and let stand for 1 hour. Transfer ricotta to a serving dish or container. If making ahead, ricotta will keep well, covered and refrigerated, for up to 3 days. Serve with crusty bread and drizzle with extra-virgin olive oil.
Fruit sorbet
Serves: 8
Preparation time: 1 hour
Cooking time:10 minutes
10 ounces sugar
1 ounce lemon juice
2 cups fruit pulp and juice (apricot, kumquat, lemon, orange, peaches, pears, pineapple, raspberry, strawberries, tangerine)
Fruit sorbet
Preparation:
In a medium saucepan, combine the water and sugar. Bring to a boil. Add lemon juice and fruit pulp.
Refrigerate until cold. Churn in an ice-cream machine.
Grand marnier orange mousse
Serves: 8
Preparation time: 20 minutes
Cooking time:10 minutes
2 tablespoons fresh lemon juice
1 envelope unflavored gelatin
1/2 cup fresh orange juice
4 egg yolks
5 tablespoons sugar
1 tablespoon cornstarch
2 teaspoons grated orange peel
2 1/4 cups chilled whipping cream
1/4 cup icing sugar
Grand marnier orange mousse
Preparation:
Combine Grand Marnier, lemon juice and gelatin in a bowl. Allow to set for 5 minutes. Heat in double boiler to dissolve gelatin. Heat orange juice.
In a large bowl, beat yolks, sugar and cornstarch. Whisk in orange juice. Stir over medium heat to thicken. Do not boil. Strain in large bowl.
Add gelatin mixture and orange peel. Let stand until cool but not set, stirring occasionally. Beat cream with icing sugar to soft peaks.
Fold in gelatin mixture. Use for orange mousse Grand Marnier cake, or pour into a decorative mold or individual cups to set. Unmold before serving.
Grilled honey-thyme chicken and potatoes
Serves: 4
Preparation time: 10 minutes
Cooking time:40 minutes
2 tbsp olive oil
1/2 tsp salt
1 lb (454 g) baby potatoes, sliced in half
2 tbsp Dijon mustard
2 tbsp honey
2 tbsp fresh thyme leaves
2 lemons, sliced in wedges
Grilled honey-thyme chicken and potatoes
Preparation:
Preheat barbecue to medium.
Coat chicken with 1 tbsp oil and 1/4 tsp salt in a medium bowl. Season with fresh pepper. Toss potatoes in remaining oil and salt in another bowl. Season with fresh pepper. Stir Dijon with honey and 1 tbsp thyme
Oil grill. Barbecue chicken and potatoes, with lid closed, flipping chicken halfway through, until chicken is springy when pressed, about 30 min. Transfer potatoes to a platter when they are fork-tender, about 15 min.
Transfer chicken to a platter with potatoes and brush with Dijon mixture. Sprinkle with remaining thyme.
Barbecue lemons about 1 min. Serve with chicken and potatoes.
Recipe published by chatelaine.com/
Hollandaise sauce
Serves: 6
Preparation time: 10 minutes
Cooking time:12 minutes
1 tablespoon lemon juice
12 ounces butter
to taste salt, ground white pepper, cayenne pepper and
Aromat seasoning
Hollandaise sauce
Preparation:
Clarify butter over medium heat.
Whisk egg yolks and lemon juice together in a stainless steel bowl. Place the bowl over top of a double boiler. Do not allow the bowl to touch the water as it will overcook the egg yolks. Slow, progressive heating is best when making hollandaise sauce.
Whip the yolks until they reach a creamy consistency. Remove from heat.
Slowly pour warm butter into the yolks, whipping continuously to blend. Add seasonings to taste.
The sauce will keep, covered, in a warm place for at least 30 minutes.
Honey-hoisin grilled lamb chops
Serves: 4
Preparation time: 15 minutes
Cooking time:15 minutes
For the honey hoisin marinade:
3 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon honey
2 tablespoons hoisin sauce
2 tablespoons Dijon mustard
3 tablespoons olive oil
1 cup chopped onions
2 tablespoons chopped fresh rosemary
1/2 cup chopped flat-leaf parsley
1/2 teaspoon ground black pepper
Honey-hoisin grilled lamb chops
Preparation:
To make the marinade:
In a medium-size bowl, mix together all the marinade ingredients. The marinade can be stored in a lidded glass jar for 4 days.
Place lamb chops in a large mixing bowl, and toss them in the marinade. Allow to marinade for one hour.
Preheat oven to broil. Remove the lamb chops from marinade, and place on a rack resting on a shallow roasting pan.
Broil as close to the heat source as possible for 6 to 8 minutes. Turn the chops over and continue broiling fro another 5 to 6 minutes.
The finished chops should be pink and juicy with a dark brown crust. Serve immediately.
Kale salad
Serves: 4
Preparation time: 15 minutes
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
1 minced shallot
salt and pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated Pecorino, Asiago or Parmesan
Kale salad
Preparation:
Wash and spin dry the kale leaves and chop finely.
Whisk together lemon juice, olive oil, garlic, shallot, salt, pepper, and a generous pinch of hot red pepper flakes.
Pour over kale in serving bowl and toss well.
Add 2/3 of the cheese and toss again.
Let kale sit for at least 5 minutes. Toss again, and top with remaining cheese.
Kale tabbouleh
Serves: 4
Preparation time: 15 minutes
Cooking time:15 minutes
1 bunch kale, stems removed, leaves finely chopped (5 cups)
3 tablespoons mint, roughly chopped
4 tablespoons chopped parsley
2 spring onions, sliced
½ cucumber, diced
4 tomatoes, deseeded and chopped
pinch of ground cinnamon
pinch of ground allspice
6 tbsp olive oil
2 tablespoons lemon juice
100g feta cheese, crumbled
4 lettuce leaves separated, to serve
Kale tabbouleh
Preparation:
Cook bulgur according to package instructions. Cool.
Stir the kale, mint, spring onions, cucumber and tomatoes through the bulghar wheat. Season with the cinnamon and allspice, then dress with the olive oil and lemon juice to taste. Scatter over the feta. To serve, scoop the salad onto leaves of lettuce.
Kiwi sorbet
Serves: 8
Preparation time: 45 minutes
Cooking time:10 minutes
1/2 cup sugar
1/2 cup water
2 tablespoons lemon juice
Kiwi sorbet
Preparation:
Peel kiwis. Puree in a food processor. Combine water and sugar. Heat in a saucepan until sugar is dissolved. Cool the syrup. Add the lemon juice and kiwi puree.
Pour the mixture in an ice cream maker and freeze 15 to 20 minutes. Serve with kiwi slices or other color contrasting fruit if desired.
Lemon and lime squares with pistachio crust
Serves: 8
Preparation time:20 minutes
Cooking time:2 hours 15 minutes
2/3 cup shelled pistachios
1 cup (4 ounces) graham-cracker crumbs
1/4 cup sugar
1 tablespoons grated lime zest
FOR THE FILLING
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
Lemon and lime squares with pistachio crust
Preparation:
Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
In a food processor, finely chop pistachios with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
In a large bowl, whisk together egg yolks and condensed milk. Add lime and lemon juices; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.
Lemon bars
Serves: 12
Preparation time: 30 minutes
Cooking time:55 minutes
1/2 pound unsalted butter at room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 teaspoon kosher salt
For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
Confectioners’ sugar, for dusting
Lemon bars
Preparation:
Preheat the oven to 350 degrees.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners’ sugar.
Lemon cheese cake
Serves: 8
Preparation time: 20 minutes
Cooking time:12 minutes
1 1/4 cups sugar cookie crumbs
1/4 cup sesame seeds, toasted
2 teaspoons sugar
1/4 cup butter, melted
Filling:
5 egg yolks
1/2 cup sugar
1/3 cup lemon juice
1 teaspoon lemon peel, grated
6 ounces cream cheese, soft
1/4 cup sour cream
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon unflavored gelatin
1/4 cup water
Lemon cheese cake
Preparation:
Crust:
Mix ingredients for crust. Press on bottom and sides of a greased 8-inch spring form mold.
Filling:
Combine egg yolks, sugar, and lemon juice in a double boiler. Whisk until hot and thick. Add lemon peel.
Mix the remaining ingredients, and stir in egg yolk mixture. Dissolve gelatin in cold water. Let stand for 5 minutes.
Melt over low heat and stir in cream cheese mixture. Spread in mold. Refrigerate to set.
Lemon chicken breast
Serves: 4
Preparation time: 20 minutes
Cooking time:40 minutes
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon
Lemon chicken breast
Preparation:
Preheat the oven to 400 F.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just one minute — but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme and 1 teaspoon salt, and pour into a 9-by-12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in eight wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for two minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
Lemon chicken cutlets
Serves: 4
Preparation time: 15 minutes
Cooking time:15 minutes
2 teaspoons minced fresh basil or 1 teaspoon dried
1 teaspoon minced fresh thyme or 1/2 teaspoon dried
2 teaspoons minced lemon peel
4 skinless boneless chicken breast halves
salt and white pepper to taste
2 tablespoons olive oil
2 tablespoons butter
4 lemon wedges
Lemon chicken cutlets
Preparation:
Mix breadcrumbs, basil and thyme and lemon peel on a large plate. Pound chicken breasts between sheets of waxed paper to 1/2-inch thickness.
Rinse chicken with cold water so that coating will adhere. Sprinkle with salt and pepper. Press both sides of chicken breasts into crumb mixture to cover.
In a heavy large skillet, Heat oil over medium-high heat. Add chicken to skillet.
Sauté over medium heat until chicken is cooked through and golden brown. Turn chicken and continue cooking about 4 minutes per side. Serve chicken with lemon wedges
Lemon cream tart
Serves: 10
Preparation time: 20 minutes
Cooking time:50 minutes
1/3 cup sugar
1 teaspoon lemon juice
1 egg
1/4 cup sugar
2 teaspoons flour
3/4 cup light corn syrup
1/3 cup lemon juice
2 teaspoons melted margarine
1 teaspoon grated lemon peel
2 eggs, beaten
1 10-inch pie crust
Lemon cream tart
Preparation:
Preheat oven at 375 degrees.
Line the pie crust in a 10-inch tart pan with removable bottom. Press in bottom and sides of pan.
Combine cream cheese and sugar. Add lemon juice and egg. Beat until smooth. Spread over crust.
Combine sugar, flour, corn syrup, lemon juice, margarine, and lemon peel. Mix well. Add beaten eggs.
Carefully pour over cream cheese mixture. Bake 40 50 minutes or until crust is golden brown. Cool completely.
Remove from pan and refrigerate.
Lemon curd
Serves: 10
Preparation time: 15 minutes
Cooking time:12 minutes
1 1/2 cups sugar
1 tablespoon grated lemon rind
4 eggs
1 cup lemon juice
Lemon curd
Preparation:
Melt butter in a double boiler. Add sugar, grated lemon rind, lemon juice. Stir to melt sugar.
Beat eggs in a mixing bowl until frothy.
Mix into lemon mixture. Return to double boiler, and cook and stir until thick. Ladle into jars, cover, and cool to room temperature. Refrigerate.
Lemon custard
Serves: 8
Preparation time: 15 minutes
Cooking time:7 minutes
4 eggs, beaten
2 tablespoons cornstarch
grated rind of 2 lemons
½ cup lemon juice
3 cups 2% milk
1 teaspoon lemon extract
whipped cream (optional)
Lemon custard
Preparation:
In medium bowl, whisk sugar and eggs. Mix in cornstarch and lemon juice. Set aside.
In large saucepan, heat milk over medium heat until tiny bubbles appear around edges of pan.
Stir into egg mixture. Strain through a fine strainer and add lemon rind. Return mixture to clean saucepan.
Cook over medium heat while whisking 5 to 7 minutes or until thickened.
Divide lemon custard evenly among eight 1/2-cup ramekins or custard cups.
Allow to cool slightly. Cover each custard with plastic wrap. Chill until ready to serve.
As an option, garnish with whipped cream before serving.
Lemon custard squares
Serves: 8
Preparation time: 20 minutes
Cooking time:25 minutes
1 cup flour
1 cup Graham wafer crumbs
1 cup coconut
1 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
FILLING:
1 can (300 ml) condensed milk
2 egg yolks
1/2 cup lemon juice
TOPPING:
2 egg whites
2 tablespoons sugar
Lemon custard squares
Preparation:
Preheat oven at 350 degrees.
Bottom crust:
Combine ingredients in a large bowl. Mix well together. Press one half into an 8-inch square pan. Save remaining half of crumb mixture for the top.
Filling:
In a mixing bowl, combine milk, egg yolks and lemon juice. Beat 1 minute. Spread over bottom mixture.
Topping:
Beat egg whites and sugar until it reaches the consistency of meringue. Spread on top of filling. Spoon remaining crumbs mixture over top. Bake for about 25 minutes and until top is brown.
Lemon krumkake
Serves: 6
Preparation time: 10 minutes
Cooking time:20 minutes
1/2 cup sugar
1/2 cup melted butter
1/2 cup flour
1 teaspoon lemon extract
Lemon krumkake
Preparation:
Beat eggs and sugar until light and creamy. Stir in the remaining ingredients until smooth.
Cook on pizzelli machine to form wafers, or while wafer is hot, shape into cup over a glass or similar container.
Lemon meringue bites
Serves: 12
Preparation time: 30 minutes
Cooking time:15 minutes
3/4 stick (6 tablespoons) unsalted butter
1 tablespoon finely grated fresh lemon zest
1/2 cup fresh lemon juice
1/2 cup sugar
3 large eggs
12 tartlet shells
For meringue
3 large egg whites
1/2 teaspoon cream of tartar
3/4 cup confectioner's sugar
Lemon meringue bites
Preparation:
Make lemon curd:
Cut butter into pieces and in a heavy saucepan cook with zest, lemon juice, and sugar over moderate heat, stirring, until sugar is dissolved and mixture just comes to a simmer.
In a bowl whisk together eggs and whisk in lemon mixture until combined well.
Transfer lemon curd to pan and heat over moderate heat, whisking constantly, until it just begins to simmer. Pour lemon curd through a fine sieve into a bowl and cool slightly.
Chill lemon curd, its surface covered with plastic wrap, at least 2 hours, or until cold, and up to 3 days.
Fill tartlet shells in baking cups with lemon curd. Chill tartlets, covered, 1 hour. Preheat oven to 400°F.
Make meringue:
In a bowl with an electric mixer beat whites and cream of tartar until they hold soft peaks. Gradually add sugar, beating until meringue holds stiff peaks.
Transfer meringue to a pastry bag fitted with 1/2-inch plain tip and pipe meringue 2 inches high onto each tartlet, completely covering lemon curd.
Bake tartlets in middle of oven 3 minutes, or until meringue tips are just browned, and cool in cups on racks.
Chill tartlets in airtight containers at least 2 hours, or until cold, and up to 1 day.
Keep tartlets chilled until ready to serve.
Lemon meringue ice cream pie
Serves: 8
Preparation time: 30 minutes
Cooking time:15 minutes
2 large eggs
2 large egg yolks
6 tablespoons (3/4 stick) unsalted butter
1 cup sugar
6 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
Pinch of salt
Crust:
1 1/2 cups finely chopped pecans or walnuts
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
3 cups vanilla ice cream, or coconut ice cream, slightly softened, divided
Meringue
4 large egg whites, room temperature
Pinch of cream of tartar
6 tablespoons sugar
Lemon meringue ice cream pie
Preparation:
For lemon curd:
Whisk eggs and egg yolks in medium bowl. Melt butter in medium metal bowl set over large saucepan of simmering water. Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178°F to 180°F, about 8 minutes. Transfer to small bowl. Press plastic wrap on top of curd; chill 4 hours.
Can be made 2 days ahead. Keep chilled.
for crust:
Preheat oven to 400°F. Mix pecans or walnuts, sugar, and butter in medium bowl until moistened. Press mixture onto bottom and up sides of 9-inch-diameter glass pie dish (mixture will be crumbly). Bake until crust is lightly toasted, about 12 minutes (crust will slip down sides of dish). Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes.
Dollop 1 1/2 cups ice cream over crust; spread into even layer. Spread lemon curd over ice cream; freeze until firm, about 2 hours. Dollop 1 1/2 cups softened ice cream over lemon curd; spread into even layer. Cover and freeze until firm, about 2 hours.
For meringue: Using electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over pie, spreading to seal at edges and swirling decoratively.
Can be made 1 day ahead. Freeze pie. Brown meringue until golden in a preheated 500°F oven watching to prevent burning, about 2 to 3 minutes. Cut pie into wedges; serve immediately.
Lemon meringue pie
Serves: 8
Preparation time: 40 minutes
Cooking time:30 minutes
1 cup sugar
3 tablespoons corn starch
1 1/2 cups cold water
3 eggs, separated
grated rind of 1 lemon
1/2 cup lemon juice
1 tablespoon butter
1/3 cup sugar
Lemon meringue pie
Preparation:
Pie crust:
Preheat oven to 375 degrees.
Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch pie pan.
Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Freeze any leftover dough for future use.
Line crust with foil or parchment paper and weight with beans or pie weights.
Bake at 400 degrees until edge is light golden brown, about 20 minutes. Remove the beans and foil, and continue cooking until bottom is dry, about 5 minutes. Cool to room temperature.
In 2-quart saucepan stir together 1 cup sugar and corn starch. Gradually stir in water until smooth. Stir in egg yolks. Whisking constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in lemon rind, lemon juice, and butter.
Turn into pastry shell. In an electric beater, whisk egg whites at high speed until foamy.
Gradually beat in sugar and continue beating to form stiff peaks. Spread some meringue around edge of filling first, touching crust all around, then fill in center.
Bake in 325 F oven about 10 minutes or until lightly browned. Cool.
Lemon mousse
Serves: 8
Preparation time: 20 minutes
1 tablespoon cold water
1 teaspoon grated lemon rind
1 cup lemon or lime juice, freshly squeezed, and strained
1/3 cup sugar
1 cup heavy cream or 1 1/2 cups Cool Whip
1 tablespoon sugar
Lemon mousse
Preparation:
Soften gelatin in water. Set aside for 5 minutes. Heat over low heat to dissolve. In a mixing bowl, combine the lime rind, juice and sugar. Stir until sugar is dissolved. Add gelatin. Cool mixture but do not set. Beat the cream with the sugar until stiff. Fold into the lime mixture. Spoon into crystal glasses or molds.
Lemon or lime mousse
Serves: 8
Preparation time: 35 minutes
1 tablespoon cold water
1 teaspoon grated lemon rind
1 cup lemon or lime juice, freshly squeezed, and strained
1/3 cup sugar
1 cup heavy cream or 1 1/2 cups Cool Whip
1 tablespoon sugar
Lemon or lime mousse
Preparation:
Soften gelatin in water. Set aside for 5 minutes. Heat over low heat to dissolve. In a mixing bowl, combine the lime rind, juice and sugar. Stir until sugar is dissolved. Add gelatin. Cool mixture but do not set. Beat the cream with the sugar until stiff. Fold into the lime mixture. Spoon into crystal glasses or molds. Serve with
Tangerine jelly
Lemon pound cake
Serves: 12
Preparation time:20 minutes
Cooking time:1 hour 30 minutes
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
1 1⁄2 cups unsalted butter, room temperature
2 1⁄4 cups super fine sugar
6 large eggs
1 cup whole milk
1 tablespoon lemon zest, finely grated
1 teaspoon lemon extract
1 teaspoon pure vanilla extract
FOR THE HOT SYRUP TOPPING
1⁄2 cup granulated sugar (Yes, this much more!)
2 teaspoons lemon zest, finely grated (Yes, this much more!)
1⁄2 cup lemon juice, freshly squeezed
Lemon pound cake
Preparation:
FOR THE CAKE:
Making sure there is a rack in the middle of the oven.
Preheat oven to 300 degrees F, then butter and flour a 10" (12-cup) Bundt pan.
Sift flour, baking powder and salt together TWICE.
In a large bowl and with an electric mixer on medium speed, beat butter until light & fluffy.
Gradually beat in 1 3/4 cups of sugar, about 3 tablespoons at a time, and continue beating until light & fluffy.
Add the eggs, one at a time, beating well after each addition.
Reduce speed to low and add flour mixture alternately with the milk, in batches, beginning & ending with the flour.
Stir in 1 tablespoon of the zest & both extracts.
Transfer batter to prepared pan and smooth top with a rubber spatula, and bake for 1 1/2 hours or until a wooden pick inserted in the center comes out clean.
Remove from oven and let cool in the pan on a wire rack for 15 minutes.
FOR THE HOT SYRUP TOPPING:
Meanwhile, in a small saucepan over medium-high heat, bring 1/2 cup sugar, 2 teaspoons lemon zest & lemon juice to a boil, stirring until sugar has dissolved.
Turn cake out onto the rack and brush the hot syrup over the hot cake.
Let brushed cake cool to room temperature, then cut into wedges
Lemon pound cake loaf
Serves: 10
Preparation time: 15 minutes
Cooking time:45 minutes
1 1/2 cups sugar
3 large eggs
grated rind of 2 lemons
3 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
3/4 cup milk
Glaze:
juice of 2 lemons mixed with
1/2 cup icing sugar
Lemon pound cake loaf
Preparation:
Preheat oven to 350 degrees.
Butter and flour two 9-inch by 5-inch loaf pans.
In an electric mixer, cream butter and sugar. Add eggs one at a time, beating well after each addition.
Add lemon rind.
Combine flour, salt and baking powder. Mix into creamed mixture alternately with milk.
Transfer to prepared pan.
Bake 40-45 minutes.
Prick holes in top of hot loaf and pour glaze over. Cool 10 minutes in pan.
Unmold on platter.
Lemon pudding cake
Serves: 6
Preparation time: 30 minutes
Cooking time:50 minutes
1/4 cup all-purpose flour
1/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar
3 large eggs, separated
1 1/3 cups whole milk
Lemon pudding cake
Preparation:
Preheat oven to 350 degrees F.
Finely grate 1 tablespoon zest from lemons, then squeeze 1/4 cup plus 2 tablespoons juice.
Whisk together flour, salt, and 1/2 cup plus 2 tablespoons sugar in a large bowl.
Whisk together yolks, milk, zest, and juice in a small bowl and add to flour mixture, whisking until just combined. Beat whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks.
Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
Pour into a buttered 1 1/2-quart ceramic gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 45 to 50 minutes.
Transfer to a rack. Serve warm or at room temperature.
Lemon rhubarb mousse
Serves: 8
Preparation time: 40 minutes
Cooking time:30 minutes
2 teaspoons unflavored gelatin
1/4 cup water
1 cup Rhubarb puree, well chilled **
1/2 cup whipping cream, beaten to stiff peaks
For lemon mousse:
1 envelope unflavored gelatin
1/4 cup water
2 teaspoons grated lemon rind
1/4 cup lemon juice, freshly squeezed, and strained
1/2 cup sugar
1/2 cup heavy cream or 1 1/2 cups cool whip, lite
2 egg whites
1/4 teaspoon cream of tartar
For the rhubarb purée:
3/4 cup rhubarb pieces, trimmed and cut into 1-inch pieces
1/3 cup sugar
1/4 cup mashed strawberries or raspberries
Lemon rhubarb mousse
Preparation:
For rhubarb mousse:
Soften gelatin in water. Set aside for 5 minutes.
Heat over low heat to dissolve.
In a mixing bowl, combine the gelatin with the rhubarb puree.
Fold in the whipped cream.
For lemon mousse:
Soften gelatin in water. Set aside for 5 minutes. Heat over low heat to dissolve. In a mixing bowl, combine the lemon rind, juice and sugar. Stir until sugar is dissolved. Add gelatin. Cool mixture but do not set.
Beat the cream with the sugar until stiff. Fold into the lemon mixture.
Beat egg whites and cream of tartar to a stiff peak. Fold into the lemon mousse.
For the rhubarb purée:
In a heavy medium saucepan, combine rhubarb and sugar. Cover mixture and let stand for 2 hours or more.
Cook rhubarb over low heat for about 30 minutes. Stir in strawberries.
Cool completely. Cover puree and chill until ready to serve.
To assemble:
alternate layers of rhubarb and lemon mousse in parfait glasses, wine glasses, or glass serving bowl. Refrigerate before serving.
Lemon shortbread coconut squares
Serves: 12
Preparation time: 15 minutes
Cooking time:50 minutes
1 cup sweetened shredded coconut
1/2 cup sifted icing sugar
1/2 cup unsalted butter, at room temperature
6 eggs
1 cup freshly squeezed lemon juice, from about 4 lemons
1/2 cup all-purpose flour
2 1/2 cups granulated sugar
Lemon shortbread coconut squares
Preparation:
1. For base, preheat oven to 350F (180C). Lightly butter bottom and sides of a 9x13-in. (3-L) baking dish. In a large bowl, stir 1 cup (250 mL) flour with coconut and icing sugar until mixed. Cut in butter using your fingers or a pastry blender until mixture resembles coarse crumbs. Turn into prepared baking dish and press evenly over bottom. Base will be thin. Bake in centre of oven just until crust starts to turn golden. Do not overcook. . Remove from oven and set on a heatproof surface. Then reduce oven to 325F (160C).
2. For filling, in a large bowl, whisk eggs with lemon juice. Stir flour with sugar, then whisk into egg mixture. Pour over hot baked crust. Make sure oven is reduced to 325 F (160 C), then bake in centre of oven until filling is set when pan is jiggled, 30 to 35 min. Cool on a rack. Cut into 2-in. (5-cm) squares just before serving.
Lemon shortbread cookies
Serves: 20
Preparation time: 20 minutes
Cooking time:12 minutes
1/2 cup cornstarch
1/3 cup powdered sugar
3/4 cup (1 1/4 sticks) butter, softened
2 tablespoons white sugar
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 tablespoons white sugar
Lemon shortbread cookies
Preparation:
Preheat oven to 350 degrees.
In a large mixing bowl of an electric beater, combine flour, cornstarch, powdered sugar, butter, lemon peel and lemon juice.
Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes.) Shape the dough into a 14 by 1-inch cylinder.
Roll in the remaining 2 tablespoons sugar. Wrap in plastic food wrap. Refrigerate until firm.
With a sharp knife, cut the log into 1/4-inch thick slices. Place one inch apart on cookie sheets.
Bake for 10 to 12 minutes or until set. (Cookies will not brown.) Cool on racks. Store in an airtight container.
Lemon snow pudding
Serves: 6
Preparation time: 20 minutes
1/4 cup cold water
1 cup boiling water
1/2 cup fresh lemon juice
1/2 cup sugar
4 egg whites
1/4 cup sugar
1/4 teaspoon cream of tartar
1/2 cup toasted almonds
raspberry sauce
Lemon snow pudding
Preparation:
Dissolve gelatin in cold water. Add the boiling water and lemon juice. Stir in sugar and blend well until completely dissolved. Chill until mixture starts to jell.
Beat egg whites with cream of tartar to form soft peaks, and gradually add sugar while beating to firm peaks.
Fold into the jellied mixture. Pour in ring mold, decorative molds or individual molds.
Chill until set. Unmold and sprinkle with almonds.
Serve with raspberry sauce.
Lemon sorbet
Serves: 8
Preparation time: 1 hour
Cooking time:5 minutes
1 cup sugar
3/4 cup lemon juice
5 tablespoons lemon zest
Lemon sorbet
Preparation:
In a medium saucepan, Heat the water and sugar until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Add the lemon juice and lemon zest to the sugar syrup. Chill the mixture.
Freeze the mixture in an ice cream machine, according to the manufacturer's instructions.
Lemon sorbet in lemon shells
Serves: 8
Preparation time: 1 hour
Cooking time:5 minutes
8 large uniform lemons
LEMON SORBET:
1/3 cup lemon zest
1 cup strained fresh lemon juice - from lemons used for cups
1 1/2 cups sugar
1 1/2 cups water
In a medium saucepan over medium heat, combine sugar and water until sugar dissolves. Add lemon zest. Stir until mixture comes to a boil; boil 2 minute. Remove from heat, cool, and strain.
Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. NOTE:
Can be prepared 2 to 3 days in advance. Cover and keep frozen.
Lemon sorbet in lemon shells
Preparation:
Cut off the top 1/3 of the lemon (not the stem end) and reserve for the 'cap'.
Hollow out each lemon by using a grapefruit knife just inside the rind and circling the flesh (being careful not to puncture the lemon). Remove juice and flesh and put it in your juicer.
Make a slight shallow cut on the bottom of each lemon shells (being careful not to cut through to the inside of the lemon). This will make them sit straight and not fall over when placed on a plate.
Freeze the shells at least one hour or overnight. Then fill with sorbet and freeze again. this sorbet can be made ahead and will keep several days in the freezer. The frozen shell will prevent the sorbet from melting too quickly when you serve it.
LEMON SORBET:
In a medium saucepan over medium heat, combine sugar and water until sugar dissolves. Add lemon zest. Stir until mixture comes to a boil; boil 2 minute. Remove from heat, cool, and strain.
Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. NOTE:
Can be prepared 2 to 3 days in advance. Cover and keep frozen.
Lemon soufflé glacé
Serves: 6
Preparation time: 20 minutes
Cooking time:10 minutes
3 ounces water
4 egg yolks
3/4 cup lemon juice
3 ounces lemon Jello
1/2 cup boiling water
4 egg whites
1 teaspoon finely grated lemon
1/4 teaspoon cream of tartar
2 teaspoons unflavored gelatin
1/4 cup cold water
2 cups Cool whip or whipped cream
Lemon soufflé glacé
Preparation:
Prepare the soufflé dish:
Wrap the outside of a 1 1/2 quart soufflé mold with foil extending about two
inches above rim. Secure with tape.
Combine sugar and water in a medium saucepan and cook over medium to
high heat until sugar makes big bubbles or candy thermometer registers 240 F
(soft ball stage).
Mix egg yolks in electric mixer. Whisk in the hot sugar, and continue to mix
until cool. Stir in lemon juice. Mix Jello in hot water. In a small bowl, dissolve gelatin
in cold water. Heat the set gelatin over a double boiler until melted. Stir into the
Jello mixture and add to egg mixture. Stir and blend in the grated lemon.
Whip the egg whites with cream of tartar until firm.
Fold egg whites and cool whip or whipped cream into egg mixture. Fill soufflé dish with mixture.
Refrigerate until firm. Do not freeze. Garnish with whipped cream and lemon
slices and grated lemon peel. Remove the collar before serving.
Lemon souffles with macademia nut sauce
Serves: 6
Preparation time: 30 minutes
Cooking time:16 minutes
1 tablespoon soft butter
1 tablespoon superfine sugar
For the soufflé mix:
3/4 stick (3 ounces) butter
1/3 cup flour
1 1/3 cups scalded milk
1/3 cup sugar
6 eggs, separated
1 tablespoon lemon peel, grated
1/4 cup lemon juice
1/4 teaspoon cream of tartar
1 recipe Macademia nut sauce (see recipe)
MACADEMIA NUT SAUCE
Recipe can be doubled or quadrupled if necessary.
serves 6 to 8
1/2 cup macadenia nuts
3 tablespoons honey
2 tablespoons Grand Marnier, or Cointreau
1/2 cup light cream
Lemon souffles with macademia nut sauce
Preparation:
PREPARATION
Preheat oven to 350 degrees. Butter six 6-oz individual soufflé molds. Sprinkle the bottom and sides of molds with superfine sugar; shake out excess. Place dishes on a baking sheet.
In a heavy bottom saucepan, melt butter over low heat. Stir in the flour until smooth. Pour in the milk, and whisk over medium heat until thickened. Remove from heat. Transfer to a large mixing bowl. Mix in the egg yolks and sugar. Mix in the lemon peel and juice. (I first grate the lemons for the peel, then make the juice with the grated lemons.)
The mixture can be made 3 to 4 hours ahead. Cover with plastic wrap.
In an electric mixing bowl, combine egg whites with the cream of tartar. Beat at high speed until thick and firm. With a rubber spatula, fold the egg whites into the lemon mixture. Spoon the soufflé mixture into the prepared molds. Fill up to the rim, and level the mixture with a small spoon or spatula. Bake for 12 to 16 minutes. Sprinkle with icing sugar.
Serve with Macademia nut sauce.
MACADEMIA NUT SAUCE
Combine all ingredients in a blender. Blend at high speed until the sauce is smooth and medium thick. Transfer to a bowl. Cover with plastic wrap. Serve with lemon soufflés.
Lemon squares
Serves: 12
Preparation time: 35 minutes
Cooking time:45 minutes
1/2 cup butter, softened
1/4 cup confectioner's sugar
For filling:
3 eggs
1 cup granulated sugar
1/4 cup flour
1/4 teaspoon salt
2 teaspoons grated lemon peel
1/2 cup lemon juice
Lemon squares
Preparation:
Preheat oven to 350 degrees.
In a medium bowl, mix flour, butter and confectioners sugar. Press evenly in ungreased 8x8x2 inches pan, building up 1/2-inch edges.
Bake 20 minutes.
In a mixing bowl, beat remaining filling ingredients until light and fluffy, about 3 minutes.
Pour over warm crust. Bake about 25 minutes or until center is firm. Cool. Sprinkle with confectioners sugar. Cut into 25 1-1/2-inch squares.
Lemon squares
Serves: 8
Preparation time: 20 minutes
Cooking time:25 minutes
3/4 cup flour
2 eggs, large
2 tbsps lemon zest
2 tbsps lemon juice
3/4 cup granulated sugar
1/4 teaspoon sea salt
For the tart lemon glaze:
4 tbsps lemon juice
8 tsps lemon zest
1 rounded cup powdered sugar
Lemon squares
Preparation:
1. Preheat the oven to 350 degrees.
2. Grease an 8×8 inch baking dish with butter and set aside.
3. Zest and juice two lemons and set aside.
4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
9. Filter the powdered sugar and whisk with lemon zest and juice.
10. Spread 1/2 the glaze over the brownies with a rubber spatula and let glaze set.
11. Spread 1/2 the glaze over the bars, and let it set.
12. Cut into bars and serve.
Lemon tart #1
Serves: 8
Preparation time: 25 minutes
Cooking time:20 minutes
never fail pie crust
1 package unflavored gelatin
1/4 cup water
1 teaspoon grated lemon rind
1/2 cup lemon juice
1 cup sugar
6 large egg whites
1/4 teaspoon cream of tartar
1 cup non dairy dessert topping
Lemon tart #1
Preparation:
Pie crust:
Preheat oven to 375 degrees. Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch pie pan. Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Freeze any leftover dough for future use. Cover pie shell with foil and dry beans or rice, and bake for 10 minutes. Remove inside of pie shell and foil, and continue baking at 350 degrees until golden brown.
Soften gelatin in water. Add lemon rind, juice and sugar. Heat to dissolve gelatin. Cool mixture but do not set.
Beat egg whites with cream of tartar in an electric mixer. Fold egg whites in gelatin mixture.
Fold in the non dairy dessert topping. Transfer into the tart shell. Chill to set. Garnish with lemon slices and lemon grated rind.
Lemon tart #2
Serves: 8
Preparation time: 30 minutes
Cooking time:20 minutes
never fail pie crust
1 tablespoon unflavored gelatin
1/4 cup water
1 cup sugar
1 teaspoon grated lemon rind
3/4 cup lemon juice
3 large egg yolks
3 egg whites
1/4 teaspoon cream of tartar
Lemon tart #2
Preparation:
Pie crust:
Preheat oven to 375 degrees. Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch pie pan. Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Freeze any leftover dough for future use. Cover pie shell with foil and dry beans or rice, and bake for 10 minutes. Remove inside of pie shell and foil, and continue baking at 350 degrees until golden brown.
Filling:
In a small bowl, dissolve gelatin in cold water In a medium saucepan, boil sugar to 240 degrees. Whisk yolks in an electric mixer. Pour hot sugar over and beat until light, creamy and cool. Add lemon juice, gelatin and lemon rind. Cool until mixture is about to set. Beat whites with cream of tartar. Fold in egg-yolk-gelatin mixture. Pour in shell. Chill until set. Sprinkle with grated lemon rind
Lemon tart with walnut crust
Serves: 8
Preparation time: 35 minutes
Cooking time:50 minutes
1/4 cup confectioners' sugar
1 egg yolk
1/4 cup walnuts, finely ground
1 cup flour
Filling:
4 large eggs
1 cup sugar
1/2 cup + 2 tablespoons fresh lemon juice
1/2 cup heavy cream
Lemon tart with walnut crust
Preparation:
Beat the butter, sugar and egg yolk in an electric mixer.
Mix in the flour. Stir in the walnuts, mixing until dough comes together. Cover dough and chill.
Lightly oil a 9 1/2 inch tart pan. Roll dough to 1/3-inch thickness. Arrange in pan. Trim to fit.
Line crust with foil or parchment paper and weight with beans or pie weights.
Bake at 400 degrees until edge is light golden brown, about 20 minutes. Remove the beans and foil, and continue cooking until bottom is dry, about 5 minutes. Cool to room temperature. Filling: In a medium bowl, whisk the eggs and sugar. Add lemon juice and cream. Whisk until combined. Strain mixture into crust.
Bake tart at 350 degrees until filling is set, about 25 to 30 min. Cool at room temperature. Serve at room temp. or chilled.
Lemon trifle
Serves: 10
Preparation time: 25 minutes
Cooking time:12 minutes
6 ounces lemon juice
6 eggs
1 1/2 cups sugar
16 ounces angel food cake
1 cup heavy cream
Lemon trifle
Preparation:
Dissolve gelatin in lemon juice. Let stand for 5 minutes. Beat egg yolks until thick and lemon colored. Combine egg yolks, half of the sugar and gelatin mixture in a saucepan. Cook over low heat and stir to thicken. Set aside to cool. Beat egg whites to form soft peaks. Add remaining sugar and continue to beat until peaks are stiff and glossy. Fold lemon mixture into egg whites. Whip the cream until medium stiff. Fold gently into lemon mixture. Cut angel food cake into 1" pieces and fold into lemon dessert. Spoon into serving dish and chill to set.
Lemon yummy dessert
Serves: 8
Preparation time: 40 minutes
Cooking time:45 minutes
4 egg whites
1/2 teaspoon cream of tartar
1/2 cup confectioner's sugar
In the bowl of an electric mixer, whip egg whites with cream of tartar until they are frothy and form soft peaks. Whip until stiff. Slowly add sugar and continue whipping until they are glossy and form stiff peaks.
Place in a 9-inch by 13-inch greased and floured pan. Bake 45 min. at 245 degrees. When lightly browned, turn off oven and leave the meringue to dry in oven for about one half hour.
FOR THE LEMON FILLING
1 cup white sugar
1 cup water
2 tablespoons butter
4 tablespoons cornstarch
6 tablespoons lemon juice
1 teaspoon grated lemon peel
3 egg yolks
2 tablespoons milk
FOR THE TOPPING
1 pint heavy cream
3 tablespoons white sugar
1 teaspoon vanilla
Lemon yummy dessert
Preparation:
FOR THE MERINGUE:
In the bowl of an electric mixer, whip egg whites with cream of tartar until they are frothy and form soft peaks. Whip until stiff. Slowly add sugar and continue whipping until they are glossy and form stiff peaks.
Place in a 9-inch by 13-inch greased and floured pan. Bake 45 min. at 245 degrees. When lightly browned, turn off oven and leave the meringue to dry in oven for about one half hour.
FOR THE LEMON FILLING
Combine sugar, water and butter. Heat until sugar dissolves. Add cornstarch blended with cold water. Cook until clear. Add lemon juice and peel. Add egg yolks which have been beaten with milk. Stir constantly till mixture bubbles.
Remove from heat and cool. Cover while cooling to prevent too much thickening on surface.
FOR THE TOPPING
Whip heavy cream with sugar and vanilla until stiff. Spread about a 1/3 of whipped cream on meringue layer. Spread lemon filling on whipped cream, then place remaining whipped cream on lemon filling. Refrigerate overnight.
* Cool whip can be used
Lemon- honey jello
Serves: 4
Preparation time: 10 minutes
Cooking time:5 minutes
1/3 cup cold water
1/2 cup honey
1/2 cup lemon juice
Lemon- honey jello
Preparation:
Dissolve gelatin in cold water. Allow to set for 5 minutes. Add honey and heat over double boiler until melted. Add lemon juice and enough water to make 2 cups.
Pour into a decorative molds. Set in refrigerator for 1 to 2 hours. Serve cold.
Lemony lemon pound cake
Serves: 8
Preparation time: 15 minutes
Cooking time:45 minutes
1 cup sugar (215g)
2 lemons, zest of
3 eggs
1 3/4 all purpose flour (218g)
1 1/2 tsp baking powder
1/2 tsp salt
6 tbsp milk
Lemon Sugar Syrup
1/2 cup sugar (100g)
1/4 cup water
1/4 cup fresh lemon juice
Lemon Zest Drizzle
1 1/2 cup powdered sugar (180g)
1/4 cup fresh lemon juice
zest of one lemon,
Lemony lemon pound cake
Preparation:
Preheat oven to 350°F (176°C). Butter a 9-inch by 4-inch loaf pan. Line the bottom with parchment paper, leaving an overhang on both sides to allow you to pull cake from pan when done.
Add cubed butter, sugar and zest of two lemons to mixing bowl and beat at high speed until very light and fluffy. Add in eggs, one at a time, beating in thoroughly each time.
Whisk together flour, baking powder and salt in a bowl. Add the half of flour mixture to butter egg mixture and mix at low speed until just combined. Add in milk and mix in. Add in the rest of the flour mixture and mix until just combined. Pour into pan and smooth top. Bake 45 mins or until a knife stuck in comes out clean.
While cake is baking make the Lemon Sugar Syrup. Combine sugar and water in small pot and cook over low heat until the sugar dissolves. Let cool to room temperature, then add in fresh lemon juice.
Leave the cake in the baking pan once out of the oven. Use skewer to poke holes through to cake bottom at 2" intervals. Pour about 1/2 -3/4 cup of sugar syrup over the cake, using a brush to help the syrup settle evenly. Let the cake sit in the pan until completely cool and syrup absorbed.
While cake is cooling make the Lemon Zest Drizzle. Shift powdered sugar into mixing bowl. Add lemon juice and zest and whisk until smooth.
Use a sharp knife to loosen cake from sides of pan and lift out using parchment paper overhang. Remove paper and place on serving plate. Pour drizzle evenly over cake and let set for 10-15 mins or until hardened.
Luscious lemon mousse and passion
Serves: 8
Preparation time:25 minutes
Cooking time:12 minutes
2 eggs
1 cup (250 mL) granulated sugar
3/4 cup (175 mL) lemon juice
1-1/2 cups (375 mL) whipping cream, (35%)
1 tsp (5 mL) vanilla
4 passion fruit
Luscious lemon mousse and passion
Preparation:
Preparation
In large heatproof bowl, whisk together egg yolks, eggs, sugar and lemon juice. Set over saucepan of simmering water; cook, stirring constantly, until thickened enough to mound on spoon and space remains after spoon is drawn through, 10 to 12 minutes.
Strain through fine sieve into large bowl. Place plastic wrap directly on surface; refrigerate until cold, about 1 hour.
Whip cream with vanilla; gently stir one-third into lemon mixture. Fold in remaining whipped cream mixture. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Before serving garnish with the pulp of passion fruits
Mango sorbet
Serves: 6
Preparation time: 15 minutes
Cooking time:5 minutes
1/2 cup sugar
1/2 cup water
1 tablespoon lemon juice
Mango sorbet
Preparation:
Peel and pit mangoes; save pulp and puree in a blender.
Combine sugar and water in a saucepan. Heat until sugar is dissolved.
Cool syrup. Add lemon juice and mango pulp. Strain the mixture through a fine sieve.
Pour into an ice cream maker and freeze for 15 to 20 minutes or until creamy.
Mascarpone cheesecake
Serves: 12
Preparation time: 20 minutes
Cooking time:10 minutes
1 cup sugar cookie crumbs (Chefdecuisine uses shortbread cookies)
2 tablespoons white sugar
2 tablespoons melted butter
For filling:
1 1/2 cups granulated sugar
2 tablespoons cornstarch
1 cup fresh lemon juice
1 tablespoon unflavored gelatin
4 eggs, beaten
3 tablespoons grated lemon zest
1 pound Mascarpone cheese
2 cups whipping cream
For garnish:
fresh raspberries or strawberries
lemon zest
red raspberry and strawberry sauce
Mascarpone cheesecake
Preparation:
Fit the bottom of a 9-inch spring form pan with a circle of parchment paper.
Combine cookie crumbs, sugar and butter in a bowl. Spread evenly into bottom of pan and refrigerate for about 15 minutes or until firm. To make cheese cake, combine sugar and cornstarch in a stainless steel saucepan.
Dissolve unflavored gelatin in 1/4 cup of the lemon juice. Whisk remaining lemon juice and beaten eggs in sugar and cornstarch mixture. Cook over medium heat, stirring until mixture thickens to a medium-thick consistency. Remove from heat.
Stir in gelatin and lemon zest. Transfer to a large bowl, and let cool at room temperature.
Whisk in Mascarpone until smooth. Beat whipping cream in a bowl until stiff. Fold mascarpone mixture into whipped cream.
Spoon cream mixture into prepared pan and smooth top with spatula. Seal top with plastic wrap and refrigerate for 4 hours.
Run a small sharp knife along the edge of the inside cake pan rim to loosen cake.
Remove sides of pan. Transfer dessert from metal base to a serving plate.
To serve, garnish with fresh berries, lemon zest and a red berry sauce.
Mayonnaise sauce
Serves: 20
Preparation time: 15 minutes
2 tablespoons white wine vinegar
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3 cups vegetable oil*
Mayonnaise sauce
Preparation:
1. Measure or carefully weigh all ingredients.
Preparation
2. Combine egg yolks, white wine vinegar, lemon juice, and water in small, stainless steel bowl. The container must be large to whisk the mixture as it is heated.
3. Place the egg yolk/acid mixture in a pan or container of water (such as a small double boiler) that is at a simmering temperature of 180 to 190F (82.2 to 87.8C). Heat the yolk/acid mixture to a temperature of 150F (65.6C). This will take about 1 minute. The mixture must be whisked constantly and the temperature measured frequently by using a tip-sensitive thermocouple thermometer. The thermocouple can be taped to the wire whip to give continuous temperature as the mixture is stirred. When a temperature of 150F (65.6C) is reached, immediately remove the pan containing the yolk/acid mixture from the hot-water heat source. Cool the egg mixture to room temperature [<80F (<27C)]. [The pasteurized egg yolks are very stable at this point and can be stored for 7 days at 41F (5C) if you want to make the batch larger and then store it. The pH of this mixture is 3.5.]
4. Place the pasteurized, acidified yolk mixture in a stainless steel mixer bowl. Add mustard, salt, and cayenne pepper.
5. Either an electric mixer or a wire whip can be used to create the mayonnaise emulsion. Begin beating with whip, or if a mixer is used, turn it to high speed and very slowly, almost teaspoon by teaspoon, begin adding oil. When the emulsions forms, oil can be added more rapidly.
6. Continue beating until all the oil has been added. The mayonnaise emulsion will become quite thick. (It can be thinned, if desired, by adding a small amount of wine vinegar or lemon juice or water.)
7. Adjust seasoning. If necessary, adjust viscosity with the addition of a small amount of vinegar or lemon juice.
Storage
8. Place mayonnaise in clean, sanitized storage container. Label and date product. By government standard, this product does not require refrigeration for safety. For quality, store in refrigeration unit at 41F (5C) or less. The shelf life will depend on mold contamination during mixing, but should be at least 4 weeks. Leftovers
9. For quality, do not add fresh product to old.
*Note: If olive oil is used, the mayonnaise should be used at once. It cannot be stored under refrigeration because olive oil will crystallize or solidify at refrigeration temperatures and the mayonnaise emulsion will "break" and separate.
Mayonnaise variations:
ANCHOVY MAYONNAISE
ANDALOUSE SAUCE
APPLE HORSERADISH SAUCE
BLUE CHEESE DRESSING
CHANTILLY SAUCE
COCKTAIL SAUCE
GREEN GODDESS DRESSING
GREEN GODDESS MAYONNAISE
LAMAZE MAYONNAISE
MAYONNAISE MUSTARD SAUCE
NEW ORLEANS SAUCE
PAPRIKA MAYONNAISE
PESTO MAYONNAISE
PITTSBURGH SAUCE
REMOULADE SAUCE
RUSSIAN MAYONNAISE
SAUCE ITALIA
SERBIAN GARLIC SAUCE
THOUSAND ISLAND DRESSING
TARTAR SAUCE
TOMATO MAYONNAISE
TYROLIENNE SAUCE
ANDALOUSE SAUCE
APPLE HORSERADISH SAUCE
BLUE CHEESE DRESSING
CHANTILLY SAUCE
COCKTAIL SAUCE
GREEN GODDESS DRESSING
GREEN GODDESS MAYONNAISE
LAMAZE MAYONNAISE
MAYONNAISE MUSTARD SAUCE
NEW ORLEANS SAUCE
PAPRIKA MAYONNAISE
PESTO MAYONNAISE
PITTSBURGH SAUCE
REMOULADE SAUCE
RUSSIAN MAYONNAISE
SAUCE ITALIA
SERBIAN GARLIC SAUCE
THOUSAND ISLAND DRESSING
TARTAR SAUCE
TOMATO MAYONNAISE
TYROLIENNE SAUCE
Orzo salad with lemon and herb
Serves: 4
Preparation time: 10 minutes
Cooking time:15 minutes
2 tablespoons chopped dill
2 tablespoons chopped parsley
2 tablespoons chopped green onion
1 tablespoon olive oil
1/2 teaspoon grated lemon rind
1 2 tablespoon lemon juice
salt and pepper
Orzo salad with lemon and herb
Preparation:
In large pot of boiling salted water, cook orzo until tender but firm; drain well.
Toss with dill, parsley, onions, oil, lemon rind and juice. Season with salt and pepper to taste.
Oven barbecued chicken
Serves: 6
Preparation time: 20 minutes
Cooking time:50 minutes
1 cup water
1/2 cup ketchup
2 teaspoons brown sugar
1/2 teaspoon Worcestershire
1/4 teaspoon hot sauce
1/4 teaspoon garlic salt
1 teaspoon grated lemon rind
2 teaspoons lemon juice
2 2-pounds whole chickens
Oven barbecued chicken
Preparation:
Preheat oven to 425 degrees.
Combine onion, water, ketchup, brown sugar, Worcestershire, hot sauce, garlic lemon rind and juice in a saucepan. Simmer for 5 minutes.
Wash and dry chickens. Cut into quarters. Brush pieces on both sides with sauce.
Arrange in greased baking pan skin side down. Bake 20 minutes. Reduce heat to 375 degrees.
Turn chicken pieces over. Brush with remaining sauce. Bake 20 minutes or until done and tender.
Pan-smoked salmon
Serves: 4
Preparation time: 3 hours
Cooking time:15 minutes
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
4 4-ounce salmon fillets
1 tablespoon wood chips
1 teaspoon olive oil
Pan-smoked salmon
Preparation:
In a small bowl, combine the sugar, salt, and pepper.
Place the salmon fillets in a shallow dish, and sprinkle the mixture over each fillet. Turn the fillets over. Cover dish with plastic wrap, and refrigerate for 1 to 3 hours.
Line a 10-inch round cast-iron skillet with aluminum foil.
Cut a 2-inch hole in the center where the wood chips will be placed in direct contact with the bottom of the skillet.
Heat the skillet over high heat until very hot, about 3 to 5 minutes.
Line a heavy lid to fit the skillet. Brush the salmon fillets with the olive oil.
Arrange the wood chips in center of hot pan. Place a wire rack with 1-inch high feet in the hot skillet.
Arrange the salmon fillets on the rack. Cover tightly. Reduce the heat to medium. Smoke the salmon fillets for about 10 minutes.
Test the inside of fillets for doneness.
Serve at once or refrigerate and serve cold.
Panko-crusted salmon
Serves: 4
Preparation time: 15 minutes
Cooking time:10 minutes
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
4 (6- to 8-ounce) salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
Panko-crusted salmon
Preparation:
Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
Pears vigneronne
Serves: 6
Preparation time: 25 minutes
Cooking time:30 minutes
2 cups dry white wine
1/2 cup sugar
1 lemon
1 stick cinnamon
1 teaspoon vanilla extract
1/4 cup orange marmalade
1/4 cup apricot jam
Pears vigneronne
Preparation:
Peel and core the pears.
Cut them into quarters. Place the pears in a saucepan and add the wine and sugar.
Peel the lemon and cut the peel into very fine julienne strips. Reserve the lemon for another use. Add the peel to the saucepan.
Bring to the boil and simmer for 5 to 10 minutes, or until pears are tender.
Transfer the pears and the lemon peel to a serving dish. Bring the liquid in the saucepan to the boil and add the remaining ingredients.
Bring to the boil and cook for about 10 minutes or until liquid is reduced to half.
Pour the sauce over the pears. Let cool and chill.
Plum raspberry sorbet
Serves: 8
Preparation time:1 hour
Cooking time:5 minutes
2/3 cup water
1 1/4 pounds pitted plums
1 cup raspberries
1 tablespoon lemon juice
Plum raspberry sorbet
Preparation:
Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat to high; boil syrup 1 minute. Chill until cold, about 1 hour.
Puree plums and raspberries in food processor. Strain puree through fine sieve into medium bowl. Add syrup, lemon juice to taste and salt and blend well.
Process in ice cream machine according to manufacturers instructions. Spoon sorbet into covered container and freeze. (can be prepared 2 days ahead.) Scoop sorbet into bowls.
Garnish with plums, raspberries and mint.
Pompano meuniere
Serves: 6
Preparation time:10 minutes
Cooking time:15 minutes
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
6 ounces butter
3 ounces oil
2 tablespoons lemon juice
2 tablespoons chopped parsley
6 lemon slices
Pompano meuniere
Preparation:
Skin the pompano fillets. Wash under cold running water. Season with salt and pepper on both sides. Dredge in flour.
Heat 2 ounces of the butter and oil in a large skillet. Brown the fish on one side.
Turn the pompano and cook until the flesh is tender. Arrange the fillets on a serving platter.
Melt the remaining butter in a clean frying pan until brown. Add the lemon juice to melted butter and pour over the fish.
Sprinkle with the parsley. Decorate with lemon slices.
Decorate with lemon slices and serve immediately.
Rillettes of salmon
Serves: 8
Preparation time: 20 minutes
8 ounces smoked salmon
1 teaspoon shallots, minced
1/2 cup unsalted butter, softened
1/4 cup parsley, chopped
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon capers
1 teaspoon cognac
1 teaspoon lemon peel, grated
1/4 teaspoon ground white pepper
8 slices pumpernickel or 4 dozens blinis
Rillettes of salmon
Preparation:
Remove any skin or bones from the cooked fresh salmon. Put in a mixing bowl of a food processor. Mix to a smooth paste. Cut smoked salmon into small dices.
Add to the fresh salmon paste together with shallots, soft butter, parsley, lemon juice, Dijon mustard, capers, cognac, lemon peel, and ground white pepper. Mix thoroughly.
Spoon salmon mixture into small crock or serving bowl. Refrigerate for an hour. Serve with thin slices of pumpernickel or blinis.
PRESENTATION
Place the salmon rillettes in the center of a round serving paltter. Arrange the pumpernickel bread circles, and or small blinis.
Smoked salmon and lobster Lorne cottage
Serves: 8
Preparation time: 30 minutes
1/3 cup cold water
1 cup parsley, chopped
1/2 up dill, chopped
1/2 up tarragon, chopped
1/2 up chives, chopped
2 ounces butter, softened
2 ounces cream cheese, softened
1/2 cup mayonnaise
1 pound lobster chunks, cooked
8 ounces smoked salmon, sliced
to taste salt and pepper
1 tablespoon lemon juice
1/4 teaspoon aromat seasoning
Smoked salmon and lobster Lorne cottage
Preparation:
Dissolve the gelatin in water. In a mixing bowl, combine the parsley, dill, tarragon, chives, butter, cream cheese, and mayonnaise. Melt the gelatin over low heat. Stir in the herb mixture.
Combine the lobster chunks with the green sauce. Arrange the smoked salmon slices on a sheet of film wrap in a 12 by 8-inch rectangle.
Spoon the lobster-herb mixture over the smoked salmon to form a log about a foot long. Lift the film wrap, and enclose the smoked salmon in the lobster mixture.
Twist both ends of the roll. Refrigerate for 3 to 4 hours, or until the roll is firm.
Remove the film wrap. Place the roll on a cutting board, and slice into -inch slices.
PRESENTATION
Arrange two slices of the smoked salmon and lobster roll on cold plates. Serve with cucumber salad, and tomato slices. Decorate with lemon baskets or wedges.
Smoked salmon mousse
Serves: 6
Preparation time: 15 minutes
1/2 cup mayonnaise
3/4 cup aspic jelly *
1 tablespoon lemon juice
1/4 teaspoon ground white pepper
1/2 cup heavy cream
Smoked salmon mousse
Preparation:
Remove bones and skin from the smoked salmon. Cut in pieces and mix in a food processor. Transfer to a mixing bowl and stir in the mayonnaise.
Run the mixture through a food mill. Mix in the cold liquid aspic jelly, lemon juice, wine and pepper.
Whip the cream until firm. Fold in the salmon mixture. Spoon the mousse into decorative molds.
Refrigerate until mousse is well set and firm. Unmold on serving dish or plate and surround with lettuce leaves.
* If aspic jelly is not available, substitute with 1 tablespoon of unflavored gelatin dissolved in 1/4 cup cold water. Set for 5 minutes. Melt over low heat, and use as directed for aspic jelly.
Smoked salmon salad
Serves: 4
Preparation time: 15 minutes
2 green onions, sliced
2 tbsp drained capers
Dressing:
2 tbsp vegetable oil
1 tsp grated lemon rind
1 tbsp lemon juice
1 tbsp liquid honey
1 tbsp Dijon mustard
1 tbsp white wine vinegar
1/4 tsp each salt and pepper
3 oz (85 g) thinly sliced smoked salmon
Smoked salmon salad
Preparation:
Dressing: In bowl, whisk together oil, lemon rind and juice, honey, mustard, vinegar, salt and pepper. Mince half of the smoked salmon; add to dressing.
In salad bowl, toss together lettuce, onions and dressing until coated. Divide among plates.
Cut remaining salmon into strips; curl into rosettes and arrange on salad. Sprinkle capers over top.
Smoked salmon spread with capers
Serves: 8
Preparation time: 10 minutes
6 ounces cream cheese, softened
1 teaspoon lemon juice
1 tablespoon milk
1 tablespoon capers, rinsed and drained
1/2 teaspoon seafood seasoning
Smoked salmon spread with capers
Preparation:
Combine all ingredients in a food processor. Mix until smooth. Transfer to a bowl. Cover with plastic wrap and chill. Serve with crackers or bread as an appetizer.
Snow ball champagne cocktail
Serves: 1
Preparation time:5 minutes
2 cl vodka
2cl home made lychee juice
1cl lychee liqueur
1 cl lemon juice
a small piece of ginger
Champagne
Garnis: lychee
Snow ball champagne cocktail
Preparation:
Combine all ingredients in a shaker except the Champagne. Shake for a few seconds then filter into a tulip-shaped champagne glass.
Fill glass with Champagne. Garnish with a lychee.
Sorbet doudou maracudja
Serves: 6
Preparation time: 1 hour
2 cups water, boiling
6 to 8 ounces sugar
1/2 teaspoon cinnamon powder
1/2 teaspoon vanilla extract
raspberry coulis (recipe follows)
sliced bananas
RASPBERRY COULIS
2 1/2 cups fresh raspberries
1/4 cup sugar
1 teaspoon fresh lemon juice, or to taste
Puree raspberries with sugar and lemon juice in a blender. Pour mixture through a fine sieve into a bowl.
Coulis keeps 2 to 3 days, covered and chilled.
Sorbet doudou maracudja
Preparation:
Cut the passion fruit in halves. Remove pulp. In a large bowl, combine pulp with the boiling water. Set aside for 10 minutes. Strain the juice through a fine strainer. Add the sugar to the juice. Stir to dissolve. Add cinnamon and vanilla.
Chill the mixture before freezing in the ice cream maker. When the sorbet is thick and smooth, spoon in a decorative mold or individual molds.Freeze.
Unmold on plates.
Spoon raspberry coulis on the platter. Decorate with sliced bananas
RASPBERRY COULIS
Puree raspberries with sugar and lemon juice in a blender. Pour mixture through a fine sieve into a bowl.
Coulis keeps 2 to 3 days, covered and chilled.
Sparkling lemon cream
Serves: 8
Preparation time: 10 minutes
1 750-ml bottle chilled Prosecco or other dry white sparkling wine
1 1/2 cups chilled vodka
Sparkling lemon cream
Preparation:
Place 1 pint sorbet, 1 cup chilled Proseco and 1/2 cup chilled vodka in blender and blend until smooth. Pour into large pitcher.
Repeat 2 more times with remaining sorbet, Proseco, and vodka; pour into same pitcher.
Place in freezer up to 3 hours. Whisk mixture to blend and, if necessary, let soften at room temperature 15 minutes. Pour into wine glasses or Champagne flutes.
To serve this as a dessert drink , serve with fresh berries and biscotti.
Spicy peanut chicken
Serves: 4
Preparation time: 15 minutes
Cooking time:20 minutes
3 teaspoons soy sauce
1 teaspoon brown sugar
2 teaspoons water
2 cloves minced garlic
1 teaspoon lemon juice
1 teaspoon dried chili peppers
1/2 teaspoon cinnamon
4 teaspoons butter
1 medium chopped onion
4 chicken breasts
Spicy peanut chicken
Preparation:
In a saucepan, combine the first 8 ingredients. Mix well. Heat. Add butter and melt. Simmer for 5 minutes.
Let cool at room temperature. Arrange onion and the chicken breasts in a single layer in a shallow glass or baking dish.
Pour on the marinade and let stand, covered, for an hour or more in the refrigerator.
Cook the chicken about 7 to 8 inches from the broiler heat for about 10 minutes on each side, turning several times during the cooking process.
Strawberry-blueberry jam
Serves: 18
Preparation time: 10 minutes
Cooking time:20 minutes
3 cups fresh blueberries
3 cups sugar
1-1/2 cups light corn syrup
1/3 cup lemon juice
Strawberry-blueberry jam
Preparation:
Wash and crush strawberries and blueberries. Place berries, sugar, corn syrup and lemon juice in a large saucepan and bring to a full rolling boil over high heat. Stir constantly.
Reduce heat and stir frequently.
Simmer for about 15 minutes. Remove from heat and skim. Pour into hot 1/2 pint jars. Seal and process in boiling water bath for 5 minutes.
The palm tree
Serves: 6
Preparation time: 20 minutes
1 avocado, firm
Hearts of palm
1 lemon
basil leaves
The palm tree
Preparation:
Peel the mango and avocado.
Cut them into thin strips.
Arrange on a large white plate, alternating slices of mango and avocado.
Cut the hearts of palm into pieces and arrange on the plate along a curve in the shape of palm.
Do not delay watering your palm with lemon juice!.
Decorate the base of the palm with a chiffonade of basil.
Serve chilled.
Toffeed pears
Serves: 4
Preparation time: 30 minutes
Cooking time:10 minutes
1 cup dry white wine
1 tablespoon lemon juice
1/2 cup sugar
1/3 cup water
Zest from a lemon
4 firm, not quite ripe Bosc, Barlett or Anjou pear, peeled, quartered and cored
For the toffee:
3 tablespoons honey
2 tablespoons unsalted butter
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
2 star anise, broken into pieces
1/8 teaspoon freshly cracked whole peppercorns
Vanilla ice cream
Toffeed pears
Preparation:
For the poached pear:
In a medium saucepan, heat the wine, sugar, lemon juice and water, stirring constantly, until the sugar dissolves. Increase the heat to medium and bring to a gentle simmer.
Add the lemon zest and juice and pear quarters and simmer gently, turning occasionally, just until the pears are tender and cooked through.
Remove from the heat; set aside to cool slightly. Transfer the pear quarters to a plate. Discard the poaching liquid or reserve for another use.
For the toffee:
Pat the pear quarters dry. In a small skillet over medium heat, heat the honey and butter, stirring constantly, until the butter melts. Add the allspice, cinnamon, star anise and peppercorns and heat, stirring constantly, until the mixture is combined and bubbles.
Add the pear quarters and cook, without moving, until they are slightly seared on one side, about 3 minutes. Cook, turning every few minutes, until the pear pieces are seared on all sides, and well coated with toffee, 3 to 5 minutes more.
Remove the skillet from the heat; remove and discard the star anise. The toffee should have reduced slightly to a glaze.
To serve, transfer 2 pear quarters to each plate, drizzle with the remaining toffee and immediately top with ice cream, which will melt into the sauce. Serve immediately.
Watermelon sorbet
Serves: 6
Preparation time: 50 minutes
Cooking time:8 minutes
1/4 cup water
1/3 cup light corn syrup
2 cups pureed watermelon
1 tablespoon lemon juice
Watermelon sorbet
Preparation:
Combine sugar, water and syrup in a saucepan. Stir until it boils. Reduce heat and simmer for 5 minutes. Let cool. Refrigerate.
Remove meat from the watermelon and discard seeds. Puree in a blender. Measure and add 3 cups of watermelon and lemon juice to the cold sugar, water, syrup mixture.
Freeze the mixture in an ice cream machine for 20 to 30 minutes, according to the manufacturer's instructions.
Wild blueberry preserves
Serves: 16
Preparation time: 10 minutes
Cooking time:10 minutes
4 cups sugar
1 pouch liquid fruit pectin
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
Wild blueberry preserves
Preparation: